Herb Crusted Fresh Ham (Paula Deen)
photo by Oliver1010
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 tablespoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped tarragon leaf
- 1⁄2 teaspoon dried untreated lavender flowers
- 1 bone-in ham (6-8 lbs., preferably shank end, with skin)
- coarse salt & freshly ground black pepper
- 2 cups chicken stock
directions
- In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper.
- Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
- Preheat oven to 350 degrees F.
- Place the herb-crusted ham in a roasting pan.
- Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone. Remove from the oven to a rack.
- Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes.
- Remove ham from roasting pan.
- Transfer the drippings into a small saucepan to make the au jus.
- Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving.
- Taste and adjust seasoning with salt and pepper.
- Once the ham has rested, transfer to a cutting board, carve, and serve with the au jus on the side.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>